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      <pubDate>Fri, 03 Aug 2007 17:08:42 -0700</pubDate>
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      <title>Soft-shell crab, fennel salad, strawberry vinaigerette</title>
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      <title>egg, caviar, caper, panna cotta</title>
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      <title>torchon of foi-gras, red-wine gele, pickled onion, hazelnuts</title>
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      <title>poached mussel salad, oregeno vinaigarette</title>
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      <title>Formal Resume</title>
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      <description><![CDATA[Simon A. Bates
sosimplysimon@gmail.com  785.640.6981
www.virb.com/simoncooks


Experience	

Tasting Chef/Saucier 11/07-present  Food For Thought catering company
Preparing menu's for potential clients and making sauces, lots and lots of sauces

Server/Food Runner 09/07-11/07	Alinea  www.alinea-restaurant.com		
Number one restaurant in the country 2006- Gourmet Magazine
Learning the art of fine tuning and striving towards culinary perfection 	
	
Server 08/06-02/07. Tellers, www.tellerslawrence.com
Bar-back and a.m. bartending experience
Helped in kitchen when needed
Improved wine knowledge and gained a sense for the front of house

Sous Chef 02/06-08/06 Krause Dining, www.krausedining.com
Ordering, purchasing, inventory, expediting 
Prep-cook, line-cook and Catering 
Worked directly with executive chef to produce evolving menu 

Line Cook/ Sous Chef 06/04-02/06  Pachamamas. www.pachamamas.com
Promoted to Sous Chef after first year
Ordering, purchasing, inventory, expediting, scheduling, training
Offered creative input for monthly changing menu

Education	

Manhattan Christian College, Manhattan Kansas 08/01-05/04
B.A. in Theology with a minor in World History 
Accumulative GPA 3.42, Honor Roll, National Honors Society
National Runner%u2019s up Collegian Soccer NCCAA 2002


Culinary Institute of America,  Hyde Park, NY 08/00-01/01
Culinary Math, Gastronomy, Meat Fabrication, Meat Identification, 
Culinary Skill Development 1 and 2, Product Identification
Food Purchasing, Good Safety, and Culinary French


Interests	

Music, art, painting, traveling, eating, and of course food and cooking

Awards	

State cooking 1st place V.I.C.A. 1998. Eagle Scout Award 1997

References	

References are available on request.

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      <pubDate>Tue, 04 Dec 2007 14:29:59 -0800</pubDate>
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      <title>Culinary Background </title>
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      <description><![CDATA[        I started working as a cook in Topeka KS at a steak house called The Vintage, I was 16 years old. after working there for a little over a year I quit and began working at an eclectic/new American restaurant called New City Cafe. Here I was introduced into a whole new world of culinary techniques.  I worked at New City Cafe from 1998 to 2000 while attending a high school food-service program at a local Technical school.
	The Technical school provided a state-wide competition for high school cooks. I enrolled my Jr. year and won 1st place and a spot representing Kansas at a National competition. The national competition was an all day event that consisted of preparing a 6 course meal from a box full of random ingredients. I took 11th place which provided me with a scholarship that I put towards Culinary school at the  at the Culinary Institute of America in Hyde Park NY.  After  only one semester of culinary school I decided to transfer to Manhattan Christian College and after 3 years I received a B.A. in Theology. 
	With a diploma in hand and no theology jobs in site I applied at another eclectic new world restaurant called Pachamamas.  I worked here from 2004-2006 as a line cook and for the last year as the sous chef.  I also began to run my own catering business called Va Bene which essentially consisted of small dinner parties that could be thrown in the comfort of ones own home. Around this time I left Pachamamas and called  it quits with Va Bene in order to take a sous chef job with Robert Krause at Krause Dining.  I worked under Robert when he had owned New City Café and had always considered him one of my favorite mentors. Robert had worked all over the world focusing most of his training in san-Francisco at places like Aqua and Gary Danko.  Less than a year later Krause dining closed down to re-locate and I began work as a server and bartender at a Italian restaurant called Tellers.  I moved to Chicago in August of 2007 in hopes of furthering my culinary career.  
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      <pubDate>Sun, 26 Aug 2007 18:13:27 -0700</pubDate>
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